Apple Cinnamon Muffins

Makes 24 small muffins or 12 large

Ingredients

1 1/4 cup almond flour

3/4 cup tapioca flour

2 tsp cinnamon

1/2 tsp baking soda

1/2 tsp salt

2 flax eggs

1 mashed pear or banana

1 tbsp lemon juice

1 tsp vanilla

1 cup grated apple

Instructions

Preheat the oven to 350 degrees and line muffin tins with parchment holders or use a silicone pan.
Make the flax eggs. Combine 2 tbsps of ground flaxseed with 6 tbsps water. Mix together and then set aside for 10 minutes.
In a mixing bowl, combine the flours with the cinnamon, baking soda and salt. Whisk to remove any lumps.
Once the flax eggs are ready, combine them with the mashed fruit, lemon juice and vanilla.
Pour the wet ingredients into the dry ingredients, stirring well. Then add the grated apple. Stir until combined.
Fill the muffin tin with batter.
Bake for about 28 minutes for small muffins, about 35 minutes for large ones or until a tester comes out clean.

Tips

I find this recipe works best with small muffins.

These muffins freeze well. I love making up batches of these muffins in the fall when fresh apples are plentiful.

Feel free to add in extra ingredients (about ½ cup) to jazz things up. Some of my favourite combinations are chocolate chips and goji berries, dried cherries and cacao nibs, and dried mulberries and walnuts.